Description
These skirt steak tacos with cilantro and lime feature tender marinated skirt steak paired with fresh, aromatic toppings like cilantro, lime, and red onion. Served in mini flour tortillas, this zesty and flavorful dish is perfect for taco night or a quick meal.
Ingredients
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons canola oil, divided
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ pounds skirt steak, cut into ½-inch pieces
- 12 mini flour tortillas, warmed
- ¾ cup diced red onion
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Prepare the Marinade: In a small bowl, whisk together the soy sauce, lime juice, 1 tablespoon canola oil, minced garlic, chili powder, cumin, and dried oregano.
- Marinate the Skirt Steak: Place the skirt steak pieces in a shallow dish or resealable plastic bag. Pour the marinade over the steak, making sure all pieces are coated. Refrigerate for at least 30 minutes (or up to 2 hours).
- Cook the Skirt Steak: Heat the remaining 1 tablespoon of canola oil in a large skillet or grill pan over medium-high heat. Add the marinated skirt steak and cook for about 3-4 minutes per side until browned and cooked to your desired level of doneness.
- Assemble the Tacos: Warm the mini flour tortillas. Once the steak is done, remove it from the pan, let it rest for a few minutes, and slice it into bite-sized pieces.
- Build the Tacos: Place the sliced steak on the warm tortillas and top with diced red onion, chopped cilantro leaves, and a squeeze of lime juice. Serve with extra lime wedges on the side.
- Serve and Enjoy: Garnish with additional cilantro and lime if desired, and serve immediately!
Notes
- For extra heat, add jalapeño slices or drizzle with hot sauce.
- If you’d like to make this vegetarian, swap the skirt steak for grilled portobello mushrooms or a hearty bean mixture.
- Top with avocado slices, sour cream, or crumbled queso fresco for added richness.
- Prep Time: 15 minutes (plus marination time)
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Grilling, Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
